Pickled Beets

Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until tender. Drain, reserving 2 ½ cups liquid; pour cold water over beets, and drain. Trim off beet root and stems; then rub off skins. Set beets aside.